Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates.

Katherine Ahumada,Ana Martínez-Gil,Yerko Moreno-Simunovic,Lorena Wilson,Andrés Illanes

doi:10.3390/molecules21111485

Katherine Ahumada, Ana Martínez-Gil + Show 3 more

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https://doi.org/10.3390/molecules21111485

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Abstract

Aroma is a remarkable factor of quality and consumer preference in wine, representing a distinctive feature of the product. Most aromatic compounds in varietals are in the form of glycosidic precursors, which are constituted by a volatile aglycone moiety linked to a glucose residue by an O-glycosidic bond; glucose is often linked to another sugar (arabinose, rhamnose or apiose). The use of soluble β-glycosidases for aroma liberation implies the addition of a precipitating agent to remove it from the product and precludes its reuse after one batch. An attractive option from a technological perspective that will aid in removing such constraints is the use of immobilized glycosidases. Immobilization by aggregation and crosslinking is a simple strategy producing enzyme catalysts of very high specific activity, being an attractive option to conventional immobilization to solid inert supports. The purpose of this work was the evaluation of co-immobilized β-glycosidases crosslinked aggregates produced from the commercial preparation AR2000, which contains the enzymes involved in the release of aromatic terpenes in Muscat wine (α-l-arabinofuranosidase and β-d-glucopyranosidase). To do so, experiments were conducted with co-immobilized crosslinked enzyme aggregates (combi-CLEAs), and with the soluble enzymes, using an experiment without enzyme addition as control. Stability of the enzymes at the conditions of winemaking was assessed and the volatiles composition of wine was determined by SPE-GC-MS. Stability of enzymes in combi-CLEAs was much higher than in soluble form, 80% of the initial activity remaining after 60 days in contact with the wine; at the same conditions, the soluble enzymes had lost 80% of their initial activities after 20 days. Such higher stabilities will allow prolonged use of the enzyme catalyst reducing its impact in the cost of winemaking. Wine treated with combi-CLEAs was the one exhibiting the highest concentration of total terpenes (18% higher than the control) and the highest concentrations of linalool (20% higher), nerol (20% higher) and geraniol (100% higher), which are the most important terpenes in determining Muscat typicity. Co-immobilized enzymes were highly stable at winemaking conditions, so their reutilization is possible and technologically attractive by reducing the impact of enzyme cost on winemaking cost.

Highlights

Aroma is undoubtedly, one the most remarkable quality factors appreciated by the consumers, providing an identity stamp to wines
Combi-Cross-linked enzyme enzyme aggregates aggregates (CLEAs) of βG and ARA were prepared with high immobilization yields for both enzymes
The enzymes in combi-CLEAs were highly stable under conditions of winemaking with SF values of 1460 and 843 for βG and ARA respectively, which are much higher than reported in the literature for these enzymes

Summary

Introduction

One the most remarkable quality factors appreciated by the consumers, providing an identity stamp to wines. It is well known that compounds from grapes play the most important role in the aromatic characteristics of the variety These compounds are Molecules 2016, 21, 1485; doi:10.3390/molecules21111485 www.mdpi.com/journal/molecules play the most important role in the aromatic characteristics of the variety. These compounds are referred to as varietal aroma, which consists on specific precursors, free compounds, and compounds as amino or consists fatty acids whose profile is characteristic of the and variety. Most of referred to assuch varietal aroma,acids which on specific precursors, free compounds, compounds the varietal aroma arewhose in their glycosidic form These constituted by a such as amino acidscompounds or fatty acids profile is characteristic of compounds the variety. These constituted by a such as amino acidscompounds or fatty acids profile is characteristic of compounds the variety. are

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